Innovation

Borodinsky bread is the most popular bread among custard rye-wheat varieties. Every Ukrainian has known its sour-sweet taste and thick spicy aroma with a hint of coriander since childhood. Traditional Borodinsky bread is made with liquid yeast, sourdough and brewing using a long-term technology. However, modern market conditions require an objective optimization of production while maintaining the high quality of finished products. Therefore, the technologists of the Innovation Center GMTH have developed a unique bread mix “Borodinsky”.

Usage:

• rye-wheat bread “Borodinsky”

Ingredients:

• fermented rye malt;
• wheat flour;
• Rye flour;
• ground coriander;
• citric acid;
• dry rye sourdough;
• a complex of baking enzymes.

Advantages:

• obtaining an elastic dough, does not stick together during formation;
• increasing the volume of finished products;
• the formation of a characteristic pulp structure;
• cooking bread without sponge and dough method;
• acceleration of the technological process;
• making bread in small industries;
• preservation of the traditional taste and aroma of finished products;
• prolongs the softness of finished products.

Dosage: 10-15% of flour mass.